Provencal Fish Soup Recipe

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Bouillabaisse

Serves 2

Ingredients
500ml Provencal Fish Soup
250g Blue Eye Trevalla
125g Prawn Cutlets
125g Blue Mussels

Skin, bone and dice your fish. Pour the soup into a saucepan and bring to a gentle simmer, add the prepared fish, prawns and mussels to the soup and continue to simmer for 3-4 minutes until the fish is cooked through.

May be garnished with a whole cooked prawn.